Cookies are the classic after-school treat, yet they aren’t always easy to get right. Here is a tried-and-tested recipe for chocolate chip and peanut butter cookies, along with a few tips for nailing them every time.

Club sandwiches are perfect for lunch, brunch or a light dinner. They are easy to make and always feel a little sophisticated, when really all you have to do is put together a few good-quality ingredients.

These triangle sandwiches, made with two layers of sliced bread, are what we call a club. They are easy to make and always make a nice impression on the table.

With Shavuot just around the corner, I’m bringing back this cheesecake with its wonderfully creamy texture, all white and glossy. Easy and indulgent without breaking the scale, with a speculoos crust and a delicate hint of lemon, it’s always a huge hit at my house.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.

The perfect brownies for chocolate lovers. A thin, crackly crust, a deep chocolate flavor, a classic you never get tired of!

A classic brownie dotted with little creamy pockets of cheesecake. An original cake you need to try right away.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

Delicious leek latkes, traditionally served at Rosh Hashanah but perfect for a change from the classic potato latkes of Hanukkah.

An easy recipe for crumbly little shortbread cookies to keep in your notebook. They’re delicious plain, but you can also fill them with jam or top them with icing.

A complicated name for the best zucchini fritters you will ever make. They vanish in seconds every time I make them.

Sweet potato doughnuts for a change from the traditional Hanukkah sufganiyot. They are soft, sweet and light, and sweet potato is a surprising ingredient that gives them charm and a delicious flavor! No need to fill them, a little powdered sugar and you’re done. Parve recipe.

Served as a cold starter or as a more generous main, the assiette nordique (Nordic platter) is an elegant dish of smoked fish and salad, served with blinis or toast. Here is my suggestion for the one I like to make; you can adapt it to your taste and to whatever you have in the fridge.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.

Here’s a quick and delicious recipe for caramelized chicken wings baked in the oven, slightly crispy and irresistible, that kids will love too. They’re easy to make for a weeknight dinner.

One A4 sheet, both sides, that folds in four: the numbered map of beef, lamb and poultry, the phrases to say to the butcher, your recipes translated into numbers, and a lock-screen wallpaper for your phone. $6, to support the blog.